How To make Chicken with Pink and Green Peppercorns 1 Of 2
CHICKEN:
2 ea Chickens, whole, (1 1/4 to
1 1/2 lb each) 1 c Cognac
1 ds Thyme
1 sm Bay leaf, crushed
Salt (to taste) :
STUFFING 1 sl Bread, white, crusts
:
removed 1/2 c Cream, heavy
1/2 ts Peppercorns, green
1/2 ts Peppercorns, pink (do not
use South American pink :
peppercorns) 1/2 c Veal, chicken, or white meat
of turkey, ground fine 6 ea Mushrooms, shiitake, diced
:
(Morels may be subbed) 1 ds Nutmeg
Salt (to taste) Pepper (to taste) SAUCE:
1 c Cognac (leftover marinade
-- sauce from chicken) 1/2 ts Peppercorns, green
1/2 ts Peppercorns, pink
1 c Veal, demi-glace
1/2 c Cream, heavy
ASSEMBLY:
Vegetables for garnish (carrots, turnips, :
string beans or -- zucchini) For the Chicken: ================ To bone the chicken, producing two servings (or globi) per chicken, begin by cutting down along the breast bone, scraping along the bone to keep the meat intact. Disjoint the wing and continue boning along the wishbone. Turn the chicken over and cut along the back bone, carving out the meat from the bone. Disjoint the thigh and continue to remove the entire half of the chicken with the skin intact. Cut off the wing at the first joint leaving only the shoulder bone attached to the carcass. Scrape the meat off of this remaining wing bone to remove the bone, leaving meat and skin attached to the half chicken. Remove the thigh bone, leaving meat attached to the chicken half. Cut around the knob end of the leg, releasing the skin and the tendons. Press the leg meat and skin firmly toward the thigh so that 1 1/2 to 2 inches of the leg bone is exposed. Cut the knob off the end of the leg bone. Repeat the process with the second half of the chicken. Marinate the chicken meat for one hour in cognac, thyme and bay leaf. [Continued in Chicken with Pink and Green Peppercorns #2 of 2]
How To make Chicken with Pink and Green Peppercorns 1 Of 2's Videos
Brining Fresh Peppercorn
#ComeLetsEat #Peppercorn #Brining #BrinedPeppercorn
How to Make Grilled Chicken with Pink Pepper and Black Pasta by Chef Michael || Hopping Chef
This go-to grilled chicken is perfect for a quick weeknight dinner or cookout . It's so versatile and so easy. Plus, this black pasta and seasoning makes it look like such a restaurant quality dish. Check the ingredients out and try it at home! Happy Cooking! :)
Ingredients:
Water
Salt
Black Pasta
Lemon grass
2 to 3 tsp Pink Pepper
1 tsp Grated ginger
2 Chicken breasts
2 to 3 tsp Olive Oil
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Skillet Steak with Pink-Peppercorn Butter- Martha Stewart
One generous rib-eye makes the perfect steak dinner for two. Here, it's pan-seared in a cast-iron skillet and finished with a pink peppercorn-and-Meyer lemon butter.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Green Peppercorn- 3 recipes
#Immunitybooster #Pickle #nooil
Recipe 1 - Green peppercorns preserved in brine
Recipe 2 - Green peppercorn and lemon pickle
Recipe 3 - Green peppercorn Pesto
Kothimbir Chicken | Non -Veg Recipe | Sanjeev Kapoor Khazana
Chicken pieces cooked in freshly ground spicy coriander masala.
KOTHIMBIR CHICKEN
Ingredients
1 cup chopped fresh coriander leaves (kothimbir) + for garnishing
750 grams chicken on bone, cut into medium pieces
Salt to taste
½ teaspoon turmeric powder
5-6 cashewnuts
1 teaspoon poppy seeds
3-4 green cardamoms
7-8 garlic cloves
½ inch ginger
4-5 green chillies
1 teaspoon cumin seeds
4-5 cloves
4-5 black peppercorns
½ inch cinnamon
3 tablespoons oil
2 medium onions, sliced
Method
1. Marinate chicken with salt and turmeric powder.
2. Take cashewnuts, poppy seeds, green cardamoms, garlic, ginger, green chillies, cumin seeds, cloves, peppercorns and cinnamon in a blender jar. Reserve 1 tablespoon chopped coriander and add remaining alongwith some water and blend to a fine paste.
3. Heat oil in a non-stick pan. Add onions and sauté till golden.
4. Add prepared paste, sauté and cook on high heat. Add marinated chicken, mix well and cook on high heat for a minute.
5. Add some water, mix, cover and cook on low heat for 7-8 minutes.
6. Add reserved chopped coriander, mix well and cook for a minute.
7. Serve hot garnished with chopped coriander.
Preparation Time: 10-15 minutes
Cooking Time: 15-20 minutes
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Fish Fry with Green Peppercorn/ Sardines Fry With Green Peppercorn
Green Peppercorn Fish Fry
This is a unique and special recipe of fish fry with Green Peppercorn .
You can use Sardines or any small variety of fish for this .
Ingredients:
Sardines 7-8 or any other Small Variety of Fish
Green pepper 4-5 stalks
Garlic 4 cloves
Ginger 1/2
Shallots 3 or half onion
Cumin 1/4 tsp(optional)
Turmeric Powder 1/2 tsp
Salt to taste
Vinegar 1 tbsp (optional)
Coconut oil 1 tsp
Curry leaves 1 sprig
Method:
1. Clean the Fish and give slits.
2. Slightly Roast Green pepper stalks on flame.
3. Separate the corns from its stalk and put in a mixi jar.
4. Add Shallots, ginger, garlic, cumin,turmeric powder, salt and Vinegar. Grind into coarse paste.
5. To this coarse mixture add coconut oil and mix.
6. Apply this to fish and sprinkle some curry leaves and keep it aside fir 30 minutes.
7. Heat oil in a pan, add curry leaves first, then keep fish and fry on both sides.
#pots_and_treats
#sardines_fry
#greenpeppercorns
#greenpepper
#pepperfishfry
#fish_pepper_fry
#suman_mathias
#mangalorean
#mangalorean_traditional
#kerala